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Old 11-10-2012, 10:04 PM   #11
ColbyJack
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Curious why you steeped in rum rather than just steep it in your cider? That alone could be throwing that high alcohol heat into your flavor profile. Sounds interesting, though.

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Old 11-11-2012, 06:28 PM   #12
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I figured that the rum would kill anything bad that maybe in the spices. I also thought the rum would extract more flavor from the spices. Reading around the boards. Rum and vodka seem to be used a lot. Being new to this i figured.... Ok, i'll give it a shot. The alcohol heat came from the very beginning.

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Old 11-11-2012, 08:07 PM   #13
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Cool. I realize most people use rum and vodka for infusing, just wouldn't have put infusing and cidering together. Sounds great! I hope it mellows for you!

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Old 11-11-2012, 11:19 PM   #14
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Patients.... I want something to drink now. LOL Hoping to bottle in the next couple day. So, i can get another beer and a faster low abv cider going.

This one will be good in time. Just new to this. It seems my first beer and cider are both big add bold.

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Old 11-20-2012, 09:35 PM   #15
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Bottled the cider on the 13th. Looking at the bottom of the bottle, No signs of yeast build up. I'm thinking that the yeast hit it's max and is dead. Will open a bottle soon and see what it's doing.

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Old 12-09-2012, 04:54 PM   #16
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Opened a bottle this weekend. No sign of yeast. Which explains the no carbing in the bottle. Yeast has crapped out. I think it hit it's tolerance leave. Alcohol is not as strong. Pie spice is not coming throw yet. Priming sugar did add a nice sweetness to it that it did have before. Just a joking thought... I wonder if putting it throw a soda stream to carb.....

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Old 01-10-2013, 12:16 AM   #17
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Sampled a bottle for New Years. It is carb'ing now. Nicely. The taste is still on the young alcohol side. Showing signs of apple flavor. But, has a ways to go to be truly enjoyable. Spice not coming throw at this point. Color is amber with a slight haze. If your looking for a buzz. This will do it. Down the road this will be very nice. *fingers crossed*

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Old 02-12-2013, 07:01 PM   #18
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Looking forward to hear how it turns out! I've been looking at doing something like this as well and have yet to try. Just finished a 5 gallon batch of cider I'm going to experiment with.

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Old 02-12-2013, 11:02 PM   #19
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Being new when i made this. I thought it would be ready to drink fairly quickly. With the high ABV, It's going to have to sit a WHILE to mellow out. We tried it 2 weeks ago. It's getting better. But, has a way to go. I've just put it into storage to age. The pie spice still isn't very strong. It has carb'ed up nicely. The color is a nice amber.

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Old 02-13-2013, 08:38 AM   #20
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I'm thinking maybe the pie spice extracted an alright amount through soaking in rum. What I do with mead and cider spices is get water boiling, drop in spices for 20 seconds, strain out water and put spice into secondary. You get more of the raw flavor of the spices because the alcohol wasn't present to break down the flavor profiles and they are sterilized as well

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